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Seafood Safety and Quality Control unit (JFA216)

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Location: Hobart

Introduction

This unit introduces the major factors impacting the quality and safety of seafood products. You will learn about microbial and enzymatic spoilage processes and the ways in which seafood processors mitigate these to extend the shelf life of seafood. You will also study food hazards and learn how to implement food safety systems. In the laboratory, you will learn to apply a range of microbiological, chemical and sensory assessments to a range of seafood products. On completion of this unit, students will have an appreciation of the methods seafood processors use to produce safe, tasty, high quality seafood products with a long shelf life for us all to enjoy.

Summary

Unit name Seafood Safety and Quality Control
Unit code JFA216
Credit points 12.5
College/School Sciences and Engineering
Institute for Marine & Antarctic Studies
Discipline Fisheries and Aquaculture
Coordinator Mr Mike Williams
Available as an elective? Yes
Delivered By University of Tasmania
Level Intermediate

Sustainable Development Goals

The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.

Availability

Location Study period Attendance options Available to
Hobart Semester 2 This unit is available through on-campus delivery Available to International Students Available to Domestic Students
  • Key:
  • This unit is available through on-campus delivery On-campus
  • This unit is available through off-campus delivery Off-Campus
  • Available to International Students International students
  • Available to Domestic Students Domestic students
Note

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 5/7/2026 27/7/2026 30/8/2026 24/10/2026

* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (refer to How do I withdraw from a unit? for more information).

Unit census dates currently displaying for 2026 are indicative and subject to change. Finalised census dates for 2026 will be available from the 1st October 2025. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Describe the biological, biochemical and physical aspects of seafood quality and safety
  • Evaluate the quality of seafood using a range of sensory and non-sensory methods
  • Analyse seafood production processes to identify hazards and develop risk based food safety systems
  • Apply quality assurance principles to the seafood supply chain

Fee Information

Field of Education Commencing Student Contribution 1,3 Grandfathered Student Contribution 1,3 Approved Pathway Course Student Contribution 2,3 Domestic Full Fee 4
019905 $1,192.00 $1,192.00 not applicable $3,030.00
  • Available as a Commonwealth Supported Place
  • HECS-HELP is available on this unit, depending on your eligibility3
  • FEE-HELP is available on this unit, depending on your eligibility4

1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.

If you have any questions in relation to the fees, please contact UniConnect or more information is available on StudyAssist.

Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.

Teaching

Teaching Pattern

This unit consists of weekly lectures of 2 hours duration and weekly practicals of 3 hours duration. Students are expected to attend all lectures and practicals.

AssessmentSeminar (15%)|Lab report Microbiological assessment of fish (20%)|Video of Shelf-life Determination Experiment (25%)|Final exam (40%)
TimetableView the lecture timetable | View the full unit timetable

Textbooks

Required

Required readings will be listed in the unit outline prior to the start of classes.

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.